A group specializing in the production of frozen semi-finished breakfast products was experiencing product quality that did not meet its standards during the summer months. The challenge was to maintain consistent dough quality, which is essential to ensure a high standard frozen croissant.
An Agugiaro & Figna technologist conducted in-depth monitoring of the entire production process, analyzing the role of reused dough scraps in subsequent cycles. Thanks to the use of Agugiaro & Figna flours, designed to ensure optimal performance even under critical production conditions, it was possible to structure an effective control system. Precise parameters for monitoring temperature and acidity were introduced, along with guidance on the correct ways to reuse the offcuts in new doughs.
The use of Agugiaro & Figna flours, combined with the new control system, made the dough quality for the frozen croissants constant, solving the acidity problem and ensuring greater stability of the final product. The customer was thus able to maintain the high quality standards required even during the most critical months.
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